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Assorted Sambal

A bright spicy red dish with the true essence of chilli and with variety of ingredients.


Serves (4 to 5)


As necessary


Ingredients (A)

60 grams


Ingredients (B)

8 pieces

20 grams


Ingredients (C)

8 pieces


Ingredients (D)

20 pieces


Ingredients (E)      

20 pieces


Ingredients (F)

2 pieces


Ingredients (G)

120 grams


Ingredients (H)

2 sprigs

120 grams

1 teaspoon


Ingredients (I)

25 grams

1 teaspoon

As necessary


Ingredients (J)

2 pieces



Cooking Oil



Dry Chilli



Garlic (peeled)

Onion (sliced)



 Fish Balls



Quail Egg






Tofu (Bean curd) cut into 8 pieces



Onion  (sliced)



Pandan / Screw pine Leaves (tied)

Tomatoes (chopped)

Sugar or Monosodium Glutamate



Tamarind Paste

Chicken Powder




Tomatoes (cut into 4 pieces)



1. Cut the Ingredients (A) into pieces and remove the seeds. And boils it till, it become soft. Then wash it under running water, and then strain it.

2. Then blend Ingredients (A) with Ingredients (B), till fine paste.

3. Cut the Ingredients (C) into 2 or 4 pieces

4. Boil the Ingredients (D) and remove the shell and leave it aside.

5. Then peel the Ingredients (E), and leave it aside.

6. Cut and fry the Ingredients (F), till golden brown and strain it and leave it aside.

7. Then use some of the oil used above to fry the Ingredients (G), till light brown.

8. Then add in the blended paste and Ingredient (H), and reduce the flame and stir continuously till fragrant and oily. Once it is done.

9. Then add in the Ingredients (I), and simmer it well. Add in water and salt if it is necessary.

10. Then add in the Ingredients (C, D, E, F & J) and simmer it well.


* If preferred add in extra tamarind juice, according to your own preference.



Please Click Here And Refer To Tip B For This Particular Dish.


Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Assorted Sambal